These intestines are fried so finely that they've curled and buckled in the heat, becoming golden brown and shatteringly crisp. They taste like lamb potato chips and are delicious dipped in the tart chile sauce on the side.

The dish seems to be a take on zarajos, a typical tapa from Cuenca, a large province in central Spain with a picturesque capital city that is built onto the top of cliffs. There, zarajos are made by wrapping lamb intestines around a grape vine shoot and then grilling or frying them in olive oil.